Today I was listening to a video by Healthy Prepper in which she shared the concept of dehydrating fruit and vegetables at their prime ripeness. She had just purchased many bags of price-reduced items. The groceries were beautiful, just really, really ripe. Studies reveal that 40% of food we purchase goes to waste. You can dehydrate almost any fruit or veggie, so there is no reason food should go to waste.
The SUNOVEN® is perfect for dehydrating produce. Green peppers, tomatoes, mushrooms, grapes and figs are in abundance in my refrigerator. Rather than hope that we’ll get around to eating them all before they spoil, I decided to begin a dehydrating project.
When dehydrating with the SUN OVEN®, focusing the oven into the sun is not necessary. The goal is to have a consistent temperature that ranges from 110º – 155º F. Keep the latches open for moisture and excess heat to escape. A higher temperature will effectively cook the produce rather than dry it. Use parchment paper and the racks provided with the oven. Drying time will vary depending on thickness. Try to be consistent so the pieces will dry at about the same rate. Check the oven from time to time to see how things are going. If your fruit or vegetables have not dried by the end of the day, simply leave them inside the SUN OVEN® over night. Collapse the reflectors and latch the door. The next day, resume drying with the door unlatched. For more details, watch our video on Dehydrating with the Sun Oven®.
After the produce has dried, there are a variety of ways to store them. The figs were packed in FoodSaver® bags and vacuum sealed. The Bay Laurel leaves, were stored in a plastic container. The tomatoes were stored in a glass jar with an oxygen absorber and vacuum sealed. What a great way to increase your food storage, reduce waste, and use the sun’s energy. What are you drying?
Billie Nicholson, editor
Other articles in the August 2014 Newsletter include: